Easy Texas Sheet Cake Bundt – If you’re craving the rich, indulgent flavor of a Texas Sheet Cake. But want a dessert with a little more flair. This Easy Texas Sheet Cake Bundt. Is the perfect solution. This recipe uses a chocolate fudge cake mix, butter, milk, and eggs. To create a moist. And delicious cake. The topping is a decadent chocolate pecan frosting. That adds a delightful crunch. And richness. To every bite. Perfect for gatherings. This cake is as simple to make. As it is impressive.
The first time I made this Texas Sheet Cake Bundt. It was for a family barbecue. My husband loves Texas Sheet Cake. But I wanted to try something a little different. While keeping those classic flavors he enjoys. When I served it. He was surprised. And delighted by the Bundt cake twist. And my child couldn’t stop licking the frosting off the plate! Now, it’s become our go-to dessert for special occasions. And I love how easy it is to prepare. Even on short notice.
What makes this Easy Texas Sheet Cake Bundt truly stands out?
This recipe stands out. Because it brings the beloved flavor of Texas Sheet Cake. Into a stunning Bundt cake form. The cake mix makes it incredibly easy to prepare. While the homemade chocolate pecan frosting. Takes it to the next level. The texture is perfectly moist. And the rich chocolate flavor. Combined with the crunch of pecans. Make this a dessert. Everyone will rave about.
What You Need To Make This Easy Texas Sheet Cake Bundt Recipe?
Chocolate Cake Mix: Using a chocolate fudge cake mix. Ensures a rich and moist base for the Bundt. It’s an easy shortcut. That doesn’t compromise on flavor. Giving you that classic Texas sheet cake taste. In a fraction of the time.
Milk: The milk adds moisture. And helps to create a tender crumb. I used whole milk. But you can substitute it with your favorite milk. Even plant-based if you’re going dairy-free.
Butter: Melted butter brings a depth of flavor. And richness. That you just can’t get from oil. It’s used in both the cake and the frosting. Making the entire dessert wonderfully buttery.
Eggs: Eggs provide structure to the cake. Ensuring it rises beautifully. And holds together well. Don’t skip them!
Cocoa Powder: This is where the frosting gets its deep chocolate flavor. Make sure to use a good quality cocoa powder. For the best results.
Powdered Sugar: The powdered sugar sweetens the frosting. And gives it that classic, smooth texture. It blends seamlessly with the other ingredients. Creating a thick, luscious topping.
Pecans: Chopped pecans add a delightful crunch to the frosting. They also bring that Southern flair. Making this Bundt cake feel even more like a Texas classic.
Steps To Make Easy Texas Sheet Cake Bundt:
Cake:
Step 1: Preheat your oven to 350°F. And generously spray a Bundt pan. With nonstick cooking spray. Set it aside.
Step 2: In a medium bowl, combine the cake mix, milk, melted butter, and eggs. Stir until the mixture is smooth. And well combined. Either by hand. Or using a handheld mixer.
Step 3: Pour the batter into the prepared Bundt pan. Spreading it out evenly.
Step 4: Bake for 45-50 minutes. Or until a toothpick inserted into the center of the cake comes out. With just a few crumbs attached.
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Step 5: Allow the cake to cool in the pan for 10 minutes. Before inverting it onto a cake plate. To cool completely.
Chocolate Pecan Frosting:
Step 6: In a small saucepan over medium heat. Combine the butter, cocoa powder, and milk. Whisk until the mixture is melted. And smooth.
Step 7: Remove from heat. Gradually whisk in the powdered sugar. Until the frosting is smooth and lump-free.
Step 8: Stir in the chopped pecans. Ensuring they are evenly distributed throughout the frosting.
Step 9: Pour the frosting over the cooled Bundt cake. Allowing it to cascade down the sides.
Step 10: Let the frosting set before serving. Store any leftovers covered with plastic wrap. In the refrigerator for up to 4 days.
Tip:
For an even richer. And more decadent experience. Toast the pecans before adding them to the frosting. Toasting enhances their natural nutty flavor. And adds a bit more crunch to the cake. Making each bite. Even more satisfying. Spread the pecans in a single layer on a baking sheet. And toast them in a 350°F oven for about 5-7 minutes. Or until they’re fragrant. And lightly browned. Be sure to watch them closely. To avoid burning! This simple step. Takes only a few minutes. But adds so much depth to the final dish. It’s the little details like this. That can turn a great dessert. Into an unforgettable one.
Frequently Asked Questions:
Can I use a different type of nut in the frosting?
Absolutely! While pecans are traditional. You can substitute them with walnuts, or almonds. Or even leave the nuts out entirely. If you prefer a smoother frosting.
Can I make this cake ahead of time?
Yes. This cake can be made a day in advance. Just be sure to keep it covered. And refrigerated to maintain its freshness.
What if I don’t have a Bundt pan?
No worries! You can use a standard 9×13-inch baking dish instead. The baking time may vary. So start checking for doneness around 35 minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Texas Sheet Cake Bundt
Ingredients
Cake:
- 1-15.25 ounces box chocolate cake mix I used chocolate fudge
- 1 1/4 c milk
- 1/3 c butter melted
- 3 eggs
Chocolate Pecan Frosting:
- 1/2 c butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 2 1/2 c powdered sugar
- 1/3 c pecans chopped
Instructions
- Preheat your oven to 350°F. And generously spray a Bundt pan. With nonstick cooking spray. Set aside.
- In a medium bowl, combine the cake mix, milk, melted butter, and eggs. Stir until smooth. And well mixed.
- Pour the batter into the prepared Bundt pan. And bake for 45-50 minutes. Or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Before inverting it onto a cake plate. To cool completely.
- For the frosting, melt the butter, cocoa powder, and milk. In a small saucepan over medium heat. Whisking until smooth.
- Remove from heat. And whisk in the powdered sugar. Until fully combined.
- Stir in the chopped pecans. Then pour the frosting over the cooled cake. Allowing it to cascade down the sides.
- Let the frosting set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
